ServSafe Chapter 3

Comments (0)

Transcript of ServSafe Chapter 3

ServSafeHandling Staff IllnessesHandling Staff IllnessesHandling Staff IllnessesHandling Staff IllnessesBare-Hand Contact with Ready-to-Eat FoodSingle-Use GlovesSingle-Use GlovesInfected Wounds or CutsManaging a Personal Hygiene ProgramFood handlers can contaminate food when they:Have a foodborne illness Have wounds that contain a pathogenSneeze or coughHave contact with a person who is sickTouch anything that may contaminate their hands and do not wash themHave symptoms such as diarrhea, vomiting, or jaundice—a yellowing of the eyes or skinHow Food Handlers Can Contaminate FoodChapter 3The Safe Food Handler If The food handler has a sore throat with a fever Then:Restrict the food handler from working with or around foodExclude the food handler from the operation if you primarily serve a high-risk populationA written release from a medical practitioner is required before returning to workManagers must focus on the following:Creating personal hygiene policiesTraining food handlers on personal hygiene policies and retraining them regularlyModeling correct behavior at all timesSupervising food safety practicesRevising personal hygiene policies when laws or science changeInfected wounds or cuts:Contain pusMust be covered to prevent pathogens from contaminating food and food-contact surfaceswhere it is located:Cover wounds on the hand or wrist with an impermeable cover, (i.e. bandage or finger cot) and then a single-use gloveCover wounds on the arm with an impermeable cover, such as a bandageCover wounds on other parts of the body with a dry, tight-fitting bandageHow a wound is covered depends onHow to use gloves:Wash and dry hands before putting gloves onSelect the correct glove sizeHold gloves by the edge when putting them onOnce gloves are on, check for rips or tearsNEVER blow into glovesNEVER roll gloves to make them easier to put onSingle-use gloves:Should be used when handling ready-to-eat foodExcept when washing produceExcept when handling ready-to-eat ingredients for a dish that will be cookedMust NEVER be used in place of handwashingMust NEVER be washed and reusedMust fit correctlyBare-hand contact with ready-to-eat food must be avoided:Some jurisdictions allow it but requirePolicies on staff healthTraining in handwashing and personal hygiene practicesNEVER handle ready-to-eat food with bare hands when you primarily serve a high-risk populationIf The food handler has at least one of these symptomsVomitingDiarrhea

Then Exclude the food handler from the operationBefore returning to work, food handlers who vomited or had diarrhea must meet one of these requirementsHave had no symptoms for at least 24 hoursHave a written release from a medical practitionerIf The food handler has jaundice

Then:Food handlers with jaundice must be reported to the regulatory authorityExclude food handlers who’ve had jaundice for less than seven days from the operationFood handlers must have a written release from a medical practitioner and approval from the regulatory authority before returning to workIf:The food handler has been diagnosed with a foodborne illness caused by one of these pathogens and has symptomsHepatitis A Salmonella TyphiEnterohemorrhagic and shiga toxin-producing E. coliNorovirusShigella spp.

Then:Exclude the food handler from the operationWork with the food handler’s medical practitioner and/or the local regulatory authority to decide when the person can go back to work